Nothing more typical than this dish in our beloved Venezuela. It only has two ingredients. It is not customary to put any seasoning, the authentic roasted llanera meat only carries salt and candela. The secret of the meat in rod is in the slow cooking on the coals based on firewood, which must be of good dry wood, such as guamo and should avoid pine woods because they produce bitter odors. The smoke from natural firewood gives this meat a characteristic flavor, so it is not the same as doing it with commercial vegetable coal. Of course, living in the city we can not afford to rise firewood, so we will settle for coal. Ideal for those who have enough space and thus be able to share with friends tasting some cold beers and a good game of Domino.
| 🚻 4 Diners | 🕘 6h | 🍵 Main | 🤯 Disturbance Prefactory |
| Ingredients to make meat in rod: |
| 2 kilograms of meat 1 handful of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with beer, grill, |
Ingredients to make meat in rod:
1. The meat must be chopped in long pieces of large size, the amount depends on how many diners it has. The cuts of meat must be inserted or enchuz in stakes, which are put around a bonfire over low heat, after having paid salt. And periodically turning so that it cook everywhere.
2. The stakes must be separated from the coals so that the meat is cooking slowly and does not burn on the outside and is raw inside. In addition, to absorb the sweet smoked flavor of the smoke of the wood burning, it is not customary to put any seasoning, the true roasted meat in rod only carries salt and candela.
3. In general lines and depending on the type of cut and the thickness of the same, the meat is mounted in the coals approximately for 5 hours. You can accompany the meat in rod with a typical palm and avocado salad.
